SPINACH ROLL

Preparation Method :

• Grease a Swiss roll tin and line with non-stick baking parchment. Set aside.
• Wash the fresh spinach in several changes of cold water.
• Place in a saucepan with only the water that clings to the leaves and cook gently, covered, for about 5 minutes, until wilted.
• If using frozen spinach cook for 7-10 minutes, until thawed.
• Drain the spinach well and chop finely. Turn into a bowl and cool slightly for about 5 minutes, then beat in the egg yolks and nutmeg, and season with salt and pepper to taste.
• Whisk the egg whites until stiff, and then fold into the spinach mixture with a large metal spoon until they are evenly incorporated.
• Spread the mixture in the prepared tin. Bake at 200°C (400°F) mark 6 for 15-20 minutes, until firm.
• Meanwhile, prepare the filling. Melt the butter in a saucepan. Add the onion and fry gently for about 5 minutes, until soft and lightly colored.
• Remove from the heat and stir in the fromage frais, cheese and soured cream. Season to taste.
• Turn the roll out on to greaseproof paper, peel off the lining paper and spread immediately and quickly with the cheese mixture.
• Roll up by gently lifting the greaseproof paper. Serve hot, cut into thick slices.
• Accompany with boiled new potatoes.